Photo by Amrit Kaur from Cuernavaca, Mexico

Photo taken at the 2006 Women's Camp in Mexico this year's event is coming up soon.

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A Teacher’s Identity

• A teacher gives you experience. A preacher gives you philosophy.

• A teacher is an institution for help, service, and raising people’s consciousness, not an individual.

• A teacher must go through calamity with a radiant smile.

• A teacher deals with another person with humble imperial majesty.

• A teacher appears in utmost grace. She or he doesn’t try to appeal to the Earth.

• A teacher is straight, talks straight and lives straight.

• A teacher has a width of heart and deep understanding.

• A teacher answers the call of duty with grace and compassion.

• As teacher you must look smart, be smart, talk straight; never be right or wrong; always be neutral. Speak through your neutral mind.

• You can learn from a teacher by questioning, or you can learn from a teacher be blessing.

• Serve all, and all shall serve you.

• When confronted be negativity, take altitude, then change attitude.

From The Aquarian Teacher Level One Textbook by Yogi Bhajan © The Teachings of Yogi Bhajan

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Parantha (Stuffed Chapati)

Make a dough out of the following flours, mixed together very well:

3 1/4 Cup Garbanzo flour
1 1/4 Cup Whole Wheat flour
1 1/2 tsps. Salt (optional)
1 1/2 Cup liquid from an Onion, Ginger & Garlic that have been juiced in a juicer

Make a filling out of the pulp of the juiced onion, ginger & garlic. Other spices such as black pepper, red chiles, ajwan seeds, salt, and celery seeds can be added to this pulp mixture.

Directions for making the parantha: Knead into a dough, about 5 minutes until soft and pliable. Then put the dough into a bowl, cover with a slightly damp cloth for about 15 minutes. Once set, knead a few more times, then break off a piece and roll it into a ball, the size of a golf ball. Place on a lightly floured cutting board and rollout into a 5 inch circle, 1 1/4 inch thick. Place about a tablespoon of the tilling into the center of the circle. Fold over the sides of the dough to cover the tilling, bringing all the sides into the center, to form a little 'sack.' Place the tilled dough onto a lightly floured surface and carefully roll it out with a rolling pin until it is looks like a 5" circle.

To cook: Heat an iron frying pan until hot. Carefully place the stuffed parantha in the middle of the pan and cook on each side for about 45 seconds-1 minute. Then spread a little bit of ghee on each side of the parantha and cook until crispy and golden brown.

When finished: Yogi Bhajan recommends mixing black pepper oil or black pepper, red chili oil or a little bit of red chili flakes or cayenne, ajwan (oregano) seeds, and turmeric with some ghee, and spread this on the cooked parantha. Traditionally, paranthas are served hot and eaten with plain yogurt as a breakfast dish.

From The Masters Touch, © The Teachings of Yogi Bhajan

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